These blueberry banana oatmeal muffins are made with a handful of healthy ingredients, including overripe bananas and fresh blueberries, and are the perfect start to your day!
Have you ever thought on how you can get a nutritious breakfast in a muffin? These Blueberry Banana Oatmeal Muffins are just that - breakfast in a muffin! These muffins are loaded with healthy ingredients including bananas, oatmeal, and blueberries and are a perfect way to start your day and a healthy treat!
These blueberry banana oat muffins are a great excuse to use up overripe bananas (just like this Chocolate Banana Marble Loaf Cake!) and perfect for snacking on the go! They can be made ahead and are a no-mess option for school or office breakfast. The muffins are topped with a simple no-butter cinnamon-oatmeal topping.
Why You'll Love this Recipe
- A simple breakfast, great for packing up and eating when you're on the go!
- Quick and easy - ready in under 30 minutes!
- Made with basic healthy ingredients. This is as healthy as a muffin can be!
- A great way to use up overripe bananas.
- Low in refined sugar thanks to the natural sweetness from ripe bananas.
- Super fluffy on the inside, with a high rise, and a crunchy exterior.
Ingredients & Variations
Flour - All-purpose or cake flour. For best results, always weigh your ingredients using a digital kitchen scale for accuracy.
Oatmeal - Use your favourite old-fashioned rolled oats or oat flakes.
Baking Powder & Baking Soda - Leavening agents.
Salt - Flavor enhancer.
Egg - For binding the batter. I know, I'm a big fan of eggless muffins, however when I tried making oatmeal muffins without eggs, the muffins did not hold up well, so eggs are required for oatmeal muffins :).
Cinnamon - This is optional but adding a small amount of ground cinnamon really pairs up beautifully with banana and blueberry flavors.
Vegetable Oil - Use a neutral flavored oil such as canola oil.
Bananas - Overripe bananas work best for these muffins - the darker the peel, the better! These muffins are perfect for using up overripe soft bananas.
Sugar - You can use light brown cane sugar or granulated sugar, whichever you prefer. For this recipe, I used half a cup of light brown sugar. This is half the amount I typically use in muffin recipes since ripe bananas also contribute to natural sweetness. Feel free to decrease or increase the amount of sugar used in the recipe.
Blueberries - Use fresh or frozen blueberries. If using frozen blueberries, add to batter straight out of the freezer.
Making Blueberry Banana Oatmeal Muffins
- Sift and mix dry ingredients, add oatmeal, and set aside.
- Mash bananas using a fork or potato masher.
- Mix oil, egg, and sugar using a stand mixer fitted with the paddle attachment.
- Add mashed bananas and mix well.
- Add dry ingredients and mix until just combined. Do not overmix.
- Fold in blueberries.
- Divide batter between 12 muffin molds/liners and fill all the way to the top.
- Sprinkle with a mixture of oatmeal, brown sugar and cinnamon.
- Bake in a preheated oven for 7 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes.
- Cool down and enjoy!
How Long Do These Muffins Keep For? Can They Be Made Ahead?
You can store these banana oatmeal muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Why Are My Muffins Falling Apart?
Make sure to weigh your ingredients using digital kitchen scales for accuracy.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Results for this recipe highly depend on using the right amount of ingredients and may vary depending on different oven models, temperatures, and amount of batter used for each muffin.
How Do I Get Bakery-Style Muffins?
The following are some tips to achieve bakery-style muffins with a high rise:
- Mix your dry ingredients well before adding to the batter to ensure that baking powder is distributed evenly.
- Fill muffin liners all the way to the top with batter.
- Start baking in a hot oven at a temperature of 220°C (428F) and then, without opening the oven door, decrease the temperature to 175°C (350F) and bake until a skewer inserted into the center comes out clean. Oven temperature (particularly starting to bake at a very hot temperature) is the most important factor in achieving a domed look!
What Type of Oats Should I Use?
You can use either old-fashioned rolled oats, quick oats, or oat flakes for these healthy oatmeal muffins. Do not use steel-cut oats.
Can I use Frozen Blueberries?
Yes, you can use either fresh or frozen blueberries! If using frozen blueberries, add blueberries directly from the freezer to the batter (no need to defrost or wash).
What Can I add to these Muffins?
Feel free to add a couple of tablespoons for lemon or orange juice, honey, chia seeds, poppy seeds, a handful of nuts, or chocolate chips to make these muffins more nutritious and flavorful!
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Blueberry Banana Oatmeal Muffins
- 150 g flour all purpose or cake (1¼ cup)
- 2 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. baking soda
- ¼ tsp. salt
- 120 g rolled oats (1⅓ cup)
- 100 g brown sugar or granulated sugar (½ cup)
- 1 medium egg
- 60 mL vegetable oil e.g. canola oil (¼ cup)
- 3 large bananas over-ripe
- 250 g blueberries fresh or frozen (1⅓ cup)
- 3 tbsp. rolled oats
- 2 tbsp. brown sugar
- ½ tsp. ground cinnamon
- Preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Sift and mix flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Add rolled oats and stir to combine. Set aside.
- Place overripe bananas in a glass bowl and mash using a fork or potato masher.
- Place brown sugar, oil, and egg in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until well-combined.
- Add mashed bananas and mix for another minute until combined.
- Slowly add dry ingredients and mix on low speed until just combined. Do not overmix. Fold in blueberries using a spatula.
- Divide batter between 12 muffin liners, filling all the way to the top. To make the topping, mix topping ingredients in a small bowl and sprinkle 1-2 tsp. of topping on each muffin.
- Bake for 7 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.